Several years ago I hosted a potluck baby shower and one of the Mother’s brought yummy chicken nuggets in a pretty napkin  lined basket.  She also had a dipping sauce with them. They were a healthy and delicious treat and we all enjoyed them.

BAKED CHICKEN NUGGETS

1/2 Cup fine, dry Breadcrumbs

1/4 cup grated parmesan cheese

1/2 Teas. dried basil, thyme

1/4 Teas sea salt

4 Skinned and boned chicken breast halves, cut into 1 inch pieces.

1 cup melted butter

Combine first 5 ingredients in a heavy zip lock bag. Seal and shake. Dip chicken in butter and shake a few pieces at a time into breadcrumb mixture. Place chicken on a greased baking sheet. Bake at 400 for 20 minutes or until browned. Serves about 4.

Honey-Mustard Dipping Sauce

1 cup honey

1/2 cup Dijon mustard

Combine the honey and mustard. This sauce is best when prepared a day or two ahead of time. It may be served at room temperature. Makes 1 1/2 cups.

Sweet and Sour Sauce

1/2 cup ketchup

1/2 cup white vinegar

1/2 cup sugar

Combine all ingredients and heat until hot and the sugar has dissolved. Serve warm or at room temperature. This sauce may be prepared a few days in advance and warmed before serving. Makes 1 1/2 cups.